Is it ok to use less sugar or will that throw the recipe off? Great video!

@@bothpartiesaretotaldogsht5750 it’s definitely okay to use less sugar

@@TastingHistory if we put sugar in the blender. Will it become powder sugar?

@@chanceDdog2009 yes it will 😁

It was perfection far as I could tell. 🍾🍷👍

😂

Hell yeah!!! Boones Farm, Strawberry 🍓

Red wine from a boxed wine space bag nailed to the wall

🤣🤣🤣

🤣🤣🤣 Oh man, I wanna be in that party. That is one reaction one would love to see. Especially if afterwards you use some Burgundy or the like to make a Frat-house punch. Served in a crystal slipper (from the Dollar/Party store).

That sounds a lot like an alcoholic version of something my family call “bjus”, a mixture of flavoured soda, usually orange flavoured, (“brus” in Norwegian), and juice, usually apple. These days I like to just make it with juice and carbonated water.

Sounds like the "Schorle" we enjoyed during the summer in Germany. But my favorite German wine is made in the fall: eiswein. (Pronounced ice wine) We were able to find some (it's rare) and I thought of it like a "zippy" lemonade. It's made after the regular harvesting of the grapes. Some grapes are left and if everything is perfect, you get a nice frost and the next day you are out picking those grapes. Doesn't happen every year, but I can attest to its potency 🥳

In Switzerland we call it „Gespritzter Weisser“, the “sweet” version is white wine mixed with lemon soda and a slice of orange, the „sour“ version is white wine mixed with sparkling water and a slice of lemon. Interestingly we never use red wine.

Tinto verano! Got me through the Camino de Santiago...only the last 114km. I learned to ask for it. Sometimes they grabbed a bottle, Sometimes they made it on the spot. Miss it a lot.

Sounds a little similar to when my friend put sprite in her glass of bad champagne at an event to see if it would taste better and it did lol. Didn't know there was an actual drink version though, it sounds tasty

I miss murano. I wish I could live there. Still to this day the benchmark of skill for glassblowers world wide. We use Venetian goblet making as skill building for many other things

I sense hyperbole

If I remember correctly many wines were sealed with resin pitch which gave wines a unpleasant turpentine like off flavors, that plus other naturally occurring yeast would have made wines less palatable compared to today's 2 buck chuck. So yes there were expensive wines back then but they need tlc in the form of spices, sugar, and fruits for the wealthy to enjoy. I'm sure regular folks didn't mind it as much considering the ingredients in this video would have cost an arm and a leg to get for the average person

@@Moleena that's correct, plus transporting the wine would mean the temp could change and we know wine doesn't do well in hot temps

I don't think so. In reality it's just different fashions. Today people can't be bothered and treat wine more as a refined drink rather than something all-purpose and generic. Something that you focus on the plain, subtle taste of. In this there is lots of marketing bullshit as well. You assuming adding something to wine must be 'masking' demonstrates that fashion well. Past fashions you see for food all involve elaborate use of spices because they were expensive and novel. That's simply what they liked.

Its a little hard to say if kings wine wasnt as good back then since we cant ask them. But also western culture has been obsessed with "purity" especially in advertising since the victorian era, so I think thats more likely why we dont add as much stuff now. Its just a fashion we feel like we have to justify with technical language.

@@bustedkeaton I don't think it is "just a fashion." There are plenty of flavored wines (go to the dessert wine section of your local liquor store and look at all the flavors of Stella Rosa). They're fine, and would still beat any ancient wine by a mile, but none of them are very _good_ wines by comparison to what else is available today. Also, in the ancient world flavor additives like spices, herbs, or even resin or pitch were expensive and people wouldn't have been putting them in wine if they didn't deem that the wine needed help compensating for something subpar about it. It just doesn't make sense to spend the extra money on adulterating wine if the wine would have been any good on its own.

For an interesting historical deep dive, China never discovered glass and didn't adopt it because they had the idea that if it isn't Chinese, it's crap! This lack of glass shapes their science and medicine. I need to find some books on this, it is an intriguing thought experiment, if nothing else.

@@staceyn2541 That is not why China didn't develop complex glass technology. Its actually the problem of the porcelain argument - China mastered porcelain a thousand years before Europe. Porcelain is non-porous, very strong, and it is highly resistence to thermal shock, and so it fulfills many of the uses of glass for food storage and serving. Essentially, China already had a different technology that fulfilled their needs for glass at the time, and so they didn't explore glass any further.

@@IsaacIsaacIsaacson kind of a missed opportunity then. Glass is such a useful material beyond its utility as a vessel (optics comes to mind).

@@ryand.3858 That's the point though - if you already have a technology that fulfills all the needs you've thought of at the time, you don't pursue other avenues and discover thigns like that.

​@@IsaacIsaacIsaacson Very interesting. Just like how mezoamericans had the technology for wheels used on toys, but never expanded it to transportation because there was no need for it. (Among other reasons) History is fascinating that way.

Eleven herbs and spices ain't got nothing on that.

Still beats being worked to death in a mine because your owner thinks paying for things you need stay alive for more than a couple of weeks is a bad investment. The past knew some pretty horrifying labour conditions, and while being kept on an island is atrocious by our standards, in the grand scheme of things - and most importantly compared to how other had it at the time - wasn't that bad. At the time serfdom was still wide-spread, and serfs who ran away from their liege were flirting with death, and their payment was a lot worse than that of Murano glass makers.

Talk about an ironclad non-disclosure agreement

If you think that's bad, look into medieval dye makers. Or leather makers.

There is a very good reason I wouldn't want to travel to the past.

That was exactly the moment I thought of.

J

That "Oh wow..." really says it all

Pfft lol

Someone forgot the delicate one! Always get pretty colors in delicate glasses for the breaking of the glass ceremony. It’s also okay to stomp several times, and in most sects, both partners can stomp. Having a slightly durable glass, but not too strong, can be fun.

That's why a lightbulb is often used. It smashes reliably on the first try and give a satisfyingly loud pop.

There's a Lebanese restaurant in my town in Southern California called Les Amis with Commandaria on the menu. It is an excellent way to end a meal.

I suspect also part of it was that people had access to a much smaller selection of wines. Unless you were incredibly rich you couldn't just import a wine from the other side of Europe, much less from the other side of the world. Yeah sure kings might be able to buy wines from large distances, but the aristocracy at large would still be drinking wine and many of those would be restricted to more local fare. So customizing your wine was a great way to get a bit more variety.

I know this one! It's a dessert wine. A process that involves adding strong to pure alcohol to stop the fermentation. This process allows the desert wine to keep sugars from the grapes and is called 'mutage' in french. It's not considered in the same way as a wine, they call it 'vin doux naturel' it's in a different category as the alcohol content is higher and more of a sweet and liquorous quality. You can find similar processes in the south of france (Banyuls), corsica, Switzerland, Greece and portugal. It's not that popular in france and hard to find. I love it though! From the history of wine making I have learned here, wine was not as prestigious as it is today.

@@kazoote what you're describing are fortified wines. There's a *lot* of those out there, usually quite sweet and heavy. Historically, the high sugar and alcohol content made these wines extremely unlikely to undergo any further (acetic acid) fermentation, so they would last well and be easy to sell abroad. * Just checked, yes, Commandaria seems to be one of them.

Really, wouldn't it be easy to test the whole "can't taste it properly unless it's in glass" thing? Get a bunch of tasters, a bunch of pretty good wine (not the best stuff, but not 2 buck chuck either) and have them taste out of some Ridels, some Ikea wine glasses, some sliver goblets, some glazed and unglazed pottery cups, a couple of horns and wine skins and some solo cups (just for fun). That would be a fun experiment!

It was more a matter of firing temp when making the glass itself. RE: Tiffany, His studio got glass from several places, and by the end it was almost exclusively of his own making or Kokomo Glass in Indiana, which was built there thanks to a huge natural gas deposit, so they could keep the kilns fired evenly and at very high temperature (they have factory tours today and they still use the same brass rollers for texturing, very fun if you ever make it by). Glass sheets are so thin and even they can anneal by cooling on special brass plates. Unlike blown glasses what are odd shapes and have to packed in vermiculite or wrapped in asbestos blankets (or preferably) in annealing kilns to cool evenly.

No sir. It lacked fluxes. Has nothing to do with annealing, which is what tempering is a form of. I'm a glass chemist and blower, I know this to be true from years of research

You had me at cats dear person lol 😁😍🐱!

And if you want good Whisky go to Ireland

@@yfelwulf The Irish have whiskey, not whisky 😉 I like Irish whiskeys too, actually how I got into it in the first place.

@@MostlyHarmlessPlanet it embiggens my heart to see you educating like this :)

Crieff is also where Perthshire paper weights were made. Absolutely world class, and the son of their first worker has a shop there now called deacons glass.

bad wine needed help. fruit and sugar or honey helps with a bitter or very dry wine

Mostly because wine can be bad help was needed

@@Edna2u And some sugar of lead...... bottoms up !

I totally agree. Even today, it's common to drink sangria (the equivalent to this drink, which Max mentions) because of its flavour. It's delicious - why would you only use it with bad wine?

I think it could honestly be either. After all, the modern cocktail is a direct byproduct of depressingly bad "homemade" liquor.

Sounds really good!

I always make a Bowle at New Year's Eve. I peel, clean (off with the white mesocarp) and cut oranges into pieces, put them in a special Bowle jar with sugar and a generous splash of brandy on them, then let them sit - ideally - several hours (room temperature = ok). A large glass container will also do, I never tried a cooking pot, as I have the correct vessel. Then I fill the fruit up with a bottle of white wine, and let it sit again, then stir and put about the same amount of prosecco or some other sparkling wine in it -> serve with fruit in the liquid (

@Sabine Gierth-Waniczek Ms Sabine, Ive been trying to get sweet woodruff (Waldmeister) established in a pot for years, and it never seems to take off and just eventually dies off. Where do you grow yours in your garden? I read that it naturally grows in shady areas under trees, so Ive always tried to grow it under cover.

@@bustedkeaton Hello, thank you for your interest! Hopefully you can profit from my experience. [Edit: I just read your comment again, and must have overlooked that you tried to grow woodruff IN A POT. I THINK this could be the problem - as far as I know, woodruff needs a certain amount of space, a pot may be too small, but this is just a supposition. Maybe my experience helps nonetheless :-) ] I cluelessly and haphazardly planted the woodruff from the pot in which I bought it into my really shady and wet front garden patch. The earth is LOAMY - which after reading the German Wikipedia article seems to be helpful (it is an indicator plant for loamy soil)- and densely set with stones (we got the top of the dig-out hill as our soil), which modifies the drainage a bit. It grew like on acid! I had to pull it out and threw most of it away, because it strangled my also new wild strawberries. The rest of it I transplanted onto the opposite side across a small walkway, where it is sunny, but with the same soil - same result! It seems I just got lucky, as I did nothing special - maybe this is the key. Many herbs do seem to shrivel after fertilisation. Also there seems to be a limit on the time a herb will grow. I had the woodruff in for ca. eight years, and it seemed to grow weary now (but this could also have been due to the cold spring and hot summer this year). My lovage plant should have only lasted one year, but it thrived for ca. five years before going AWOL. It stood ca. 2 m tall and yielded so many leaves that I still have a small glass of the dried ones in use. I also separated smaller plants and planted them elsewhere with the same result, but this year ALL plants died, as they came from one "original". Sometimes the temperature at seedling stadium is important. When we moved in in 2010, I ordered the first trees and smaller plants, and planted them at the same time, but some died instantly. I contacted the purveyor and got the info, that the cold spring had damaged some of the seedlings, so that they would never have grown. I then got replacements free of charge. Maybe your plants had a similar childhood trauma! I hope that this is helpful for you! Woodruff is a wonderful herb, but one should nonetheless be careful (as with everything!) as it can cause hypersensitivity/ allergy (rarely!), and headaches if one overindulges with the drink preparation ;-))) . The anti-coagulative effect of coumarine is not very pronounced during sensible consumption, but please consult your doctor if you already have issues with blood coagulation! There are many good recipes, enjoy trying them out ;-) . As woodruff tends to cover every possible space, stays green in the winter, and begins to grow relatively early in the spring, I love it for the first green of the year. Sorry for this lengthy essay, I got carried away! I will miss my garden when I will have to move in foreseeable time (divorce -> mandatory house sale), but I will try to take some seeds and offsprings with me. Thank you again, and good luck and much fun with your plants!!!

Or Scandinavian gløgg

And for the summer "Bowle" is very popular. Wine mixed with sparkling wine and fruits like strawberries, or "Waldmeister" (Forest master??)

Instead of Glühwein (which, in english, would be Mulled Wine), how abotu Feuerzangenbowle?

When I lived in Germany, on my first Christmas there, we went to the local Weinachtsmarkt and my friend urged me to try the delicious Glühwein. Now I like wine, but usually prefer it on the drier side. That is NOT like Glühwein! The closest I can get to describing it is a very thick mediciny tasting cough syrup. After my first sip, my companion gladly finished off my glass as well as her own!

@@kayerin5749 I personally prefer non-alcoholic gløgg, or a chilled dry white or rosé wine.

Adding that to my 'Reasons to visit Scotland.' I am also wondering how those apples would turn out in a strudel.

My first thought when he tried the apple was "pie".

Used to work at a restaurant, who did this for mulled wine. The apples were strained, left to drip off, then layered into a pie crust, covered and baked into tiny tartelettes. It was a winter special to go with the mulled wine and we usually ran out of either before eight pm^^

I’ve used the apples from when I made apple pie vodka. Cook them down with some sugar and butter.

@@FelisTerras This sounds incredible!

Which eastern wine would you want Max to tackle first tho? The ones for cooking, or the ones for drinking?

Ditto. Wine used to be an important part of pre-Muslim cuisine. Sadly now they only make raisins and vinegar.

He already has 3 episodes on different mulled/spiced wines, would be a question of how much glögg is actually different from the medival hippocras wine he did , which is probably the predecessor of all north-/middle-european spiced wines we drink nowadays, I guess.

@@Sekei.. Well, Max said that Sangria was the only spiced wine still in use, so I thought I would inform him of the existence of glôgg. That was my main point. The suggestion was just that. I don't know how easy or hard it is to come up with topics for episodes, but I thought a suggestion would be either a help or irrelevant. But I see from your comment that I was wrong to make the suggestion at all, and I apologise for that.

@@boesvig2258 I'd love to hear about gløgg. Also I wouldn't think there's anything wrong with your suggestion and am sure Max appreciates content ideas

Glogg contains raisins and almonds, is served warm and is often extremely alcoholic, so it is quite different from hippocras or sangria or other spiced wines

My family is Swedish-American and we make glögg every year for the annual Christmas party. I’d love to learn more about where it came from.

Here's to more Scottish accents (hopefully)

Do hop across Isle of Sky to Isle of Harris and go to Luskentyre beach. If you get lucky you ll meet wild ponies so do take carrots and apples. Luskentyre is the most jaw dropping beach the,water is deep jade colour the mountains above it make it feel rather majestic. Meeting ponies remains one of my fav memories from there apart from going to the Callanish standing stones at full moon and before sunset. Both glorious visually and really drive home how light was integral to the build of the stone circles and worship. I used to visit few times a year but pandemic put an end to it. Hoping to go bk maybe next year. I like Skye and when i visit i book away from msin turisty buts - drawback is a lot of driving tho. Harris is defo is less touristy and bigger so you don't feel as overcrowded as is sometimes the case in Skye. Food wise both Glasgow and Edinburgh are rather good. Ppl here like Indian food and for that mother India in Glasgows west end is best. Its an institution basically. You can't book a table there though so one must strategically choose time and prepare to queue if needed. Plenty of fine dining too to spoil you and your hubs rotten too. Hope you ll enjoy your stay here and if you plan any meetups do give a shout in your videos I d love to attend.

Quality is always worth the wait. :D

Why would you not make a pie out of that fruit?!

Just eat them, 😋.

@@CAP198462 Oh... You must be a cake person.

@@azuritet3 because cooking gets rid of the alcohol and you want to get trollied

@@azuritet3 but why waste the booze the apples absorbed by cooking it off?

Pardon my ignorance; how is that different from sangria?

Isn't that just sangria or is this something different?

There is something in the recipe that makes it different but not sure what as it was my grandad that made it in our family. And you don't order sangria. You order a limonada. Sounds like lemonade but it is not a soda. Wikipedia has it as Leonese lemonade

@@nephicus339 I mean, by the same logic then this recipe in the vid is just Sangria by another name... While Sangria may be the most well known kind; theres tons of varieties of fruit and sugar added to wines that exist. Heck, they cud even be addin it to a white wine.

@@SylviaRustyFae white sangria is indeed a delicious thing!

Eeey! Appropriate profile pic!

As it should be

I’ll put that castle on the list!

I'd love to visit the castles! hunt ghosts... always been a dream to see Stirling castle.

How long are you there, and are you driving? There used to be the best whisky bar on the shores of Loch Ness...I think the village was Drumnadrochit.

@@dab2022 Also the loch Ness experience which is always fun! And Urquart Castle

Depending on how long you spend on Skye, Talisker distillery does a tour, and if you are going though Dunvegan, the Giant Angus MacAskill Museum is an oddity of a place. And the Neist Point Lighthouse is an impressive site.

Or a compote for ice cream or plain yogurt!

Kedgeree done right, for sure, plus tikka masala (preferably from Glasgow). It was invented here, after all!

I’d love to see his take on stovies too :)

@@kaitlyn__L Ach, yes! Also, ANYTHING chippie. We MUST know if he can handle a munchie box and whether he prefers curry, brown sauce, or chip sauce. ....Burns pizza, too. Oh god, Scotland, why do we have such crazy damn foodways?

tasting different flavors on different parts of the tounge is a myth

Aside from the smell thing, it doesn't.

You also avoid the risk of corn starch to boot.

@@clothar23 Not totally. Some of the granulated sugars have cornstarch added for anti caking, which is allowed even if it says "100% cane sugar" and DOESN'T have to be on the label. Just like cosmetics don't have to label if they contain peanut oil, corn is not in the top 10 allergens so it doesn't have to be listed if it's a small enough percentage of the product. In the US, C&H doesn't use cornstarch according to my cousin who is highly allergic to corn.

The Outlander books far outshine the series. I can't even watch clips of the series because they tick me off. The series writers decided they knew more than the author and changed the story. I've read all of the Outlander books at least twice. I highly recommend the books over the show. Diana Gabaldon is an awesome writer. Her books are usually over 800 pages but the story flows beautifully and when you've finished a book you're so sad it's over.

@@blanchekonieczka9935 Totally understandable! I prefer watching images than reading, though.

Speak quickly, outlander, or go away.

@@arnox4554 compared to the books, which are a treasure, the show is garbage.

@@blanchekonieczka9935 Oh, I was actually making a reference to Morrowind. lol

Dear Max got a letter early from someone who had noticed that Max wasn't eating what he had made. After that, he started at least tasting it, no matter how horrendous the list of ingredients! He's had a few dishes, such as the Spartan Black Broth, that darn near floored him. But he carries on bravely, with canned Haggis, Blood Pudding and some strange bread that used pig's blood! Haen't yet seen him drop his spoon and go bolting for the sink. He's made of sterner stuff than I.

Too many notes

oatmeal cream stout

I tried to go to the Texas Highland Games this year. I've never been. Had to cancel, but maybe I'll look into this recipe for next year. Sounds like an amazing way to meet some clans and get into the scene. Tapadh Leibh a' charaid!

@@7drunkenmermaids431 you're welcome friend! Salado is in November and San Antonio is in April, but Houston, Ingram, and Hye also have small games. Ask for me at clan Donnachaidh and I'll happily share some shortbread and a wee dram!

Interesting! I wonder if it would be able to overpower the taste of smoldering peat in some scotches that I really dislike.

It’s coming up

@@TastingHistory Why, that's very good news! I really like Absinthe and actually am thinking about making some myself, so I'll be looking forward to watching it

Sorry for the internet troubles, but yay London!

@@TastingHistory Thanks Max! We gotta get you and Jose back over here. Big cheers to Leonard for lending me his phone 😄🍷

Wow, this one is an entire ballad.

Another take is the Basque drink Kalimotxo or Calimocho equal parts red wine with Coke. I think a sugar free coke might be a good substitute for those who don't want so much sugar in their system.

@@helvete983 Sugar-free sweeteners have an off flavor that overpowers everything it touches. If you're going this far maybe just don't.

Stirling is not a village! But do visit the castle, possibly the most intersting inthe country.

I guess. Still I am kinda with the snobs here. If the first reaction you have when seeing a bottle of wine is to add sugar and spices to it..Well that says a lot about you and the wine you're drinking.

@@clothar23 Not really. Says more to judge people for drinking what they like.

I know, right? When Max mentioned all the powdered sugar in the original recipe I said aloud: "Wow, that sounds more like a modern soft drink recipe. Wine was like that back then?"

I love that! Feeling fancy is always nice.

@@TastingHistory your response made my day. I feel like I'm meeting Royalty with you responding. I appreciate and absolutely love your content.

I immediately thought of making a sorbet with the wine, and using a rondelle of apple as a garnish, perpendicularly perched at a cocky angle.

A pie, or a nice simple tart, I can see that being lovely!

That would make sense. In this case, it would almost become a relation to mead, but wine-based. Also, due to the added sugar, the alcohol content would raise

Or maybe it was a wealth display, because sugar was expensive.

@@mirandamom1346 No, Townsends already made several videos debunking this idea years ago. Even by the Colonial era sugar was already very affordable in the Americas thanks to the abundance coming out of Jamaica. It was more expensive in Europe but most middle class people would have had easy access to dollops of the stuff. That's also why there's a sudden increase in sugar use in recipes around the start of the 18th century.

@@FelisTerras By the time you're drinking it all the yeast in the wine have long since died. You're not rising the abv by merely adding sugar.

@@andrewsuryali8540 Well, Max did say that this recipe was published in 1662.

Yeah, but nobody tells you in advance that all Brazilian cheap wine (sangue de bois and chapinhô) are basically hangover headaches bottled.

Right! So delicious without being cloying

The director's cut is even better!

@@thebaron512 That's the only version I have! Lol

Whiskey history is equal parts super interesting and exceedingly dull. It's all rebellion and tax dodging.

Yes! Perhaps Drambuie or Talisker would be topics worth covering?

As a scot living in scotland, I would skelp an englishman for a bit of rain right now 😔

random question but now i'm curious- is MacLeod pronounced 'Mac-LEE-odd' and if not, how do you pronounce it?

@@finn_in_the_bin5263 In the older Gaelic, I believe the name means, ‘Of Leod’- which _would_ be pronounced like you did (minus the ‘mac’) - but it’s pronounced ‘ma-cloud’ these days. However, I’m not a native Scot- just an Australian with Scottish ancestry

Are you sure you didn't mean Kilmartin? That's where the stone circles near there are.

@@tbessie exactly, sorry mistyped. There is a beautiful old kirk there with an amazing graveyard-mixed my comments.

Always fun to take a trip down Copperhead Road.

@@woodsman105 -yes! He can even dress as Steve Earle for the episode! 🤣🙌🏻💕

Moonshine is hopefully coming out this summer!

@@TastingHistory Yes!! Yes please! There better be banjos! 🙌🏻🙌🏻🙌🏻🥳

It probably tasted great. The reason whaling is illegal was because it was sooooooo good/useful.

Isn't it whale poo?

@@acebaker3623 Whale vomit. It’s used in perfumes and other smelly things.

@@theluftwaffle1 nah it’s expelled fecally.

I've done inventory for Ulta before. People willingly pay lots of money to rub snail slime on their faces. Believe me, you gobshites will do anything if some putz tells you what you want to hear.

Coming soon 😁

If it's anything like the kitchen it's going to be a perfect backdrop.